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Skills

  • Employee training
  • Concentration
  • Service industry background
  • Venue accommodations
  • Upselling techniques
  • Deboning meat
  • Managing changing priorities
  • Loss minimization
  • Weights and measures
  • Team Leadership

Work Experiences

  • Solved
  • Kept track of UPC codes.
  • Salads, appetizers, and cold dishes, as well as portioned desserts and brewed coffee, were all prepared by me.
  • Was in charge of balancing tills, handling cash, processing credit card payment batches, and making bank deposits.
  • Made all of the pastries in accordance with quality, quantity control, taste, and presentation guidelines.
  • Prepared specialty meats, salads, and cheeses by slicing, serving, and packaging them.
  • Was the best-performing store in the region on a consistent basis.
  • Followed all health and sanitation rules and regulations.
  • Got better.
  • Identified items in stock for first use to reduce waste and profit loss.

Summaries

  • Deadline-driven
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Bakery Manager is capable of efficiently and accurately processing customer transactions and bag items.
  • Experience from procedure roles and Scrum Master certification courses that is comparable.
  • Extensive knowledge of traditional techniques and a wide range of recipes.
  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Sales, marketing, and inventory control are some of my specialties.
  • Baker with 15 years of experience in a small bakery with a high output.
  • Articulate
  • Renowned Bakery Manager with 17 years of experience helps the restaurant succeed in all areas.

Accomplishments

  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Voted ‘Best Bakery 2024 in program’ for exceptional customer service and product innovation, boosting local recognition.
  • Resolved product issue through consumer testing.
  • Supervised daily operations, including monitoring baking schedules and compliance with health & safety protocols, achieving a program score.
  • Negotiated favorable terms with 13 new suppliers which reduced raw materials cost by $3 while ensuring consistent quality.
  • Re-engineered bakery layout to streamline product flow, cutting production time by 13 hours per day while improving employee safety.
  • Recognized for outstanding customer service.
  • Reduced operational costs by $9 through the introduction of cost-saving supplier agreements and streamlined procurement.
  • Consistently held the position of best performing store in the region.
  • Implemented lean manufacturing principles, reducing bakery run times by 13 hours and improving overall throughput by 16%.

Affiliations

  • American Logistics Association (ALA)
  • Toastmasters
  • International Franchise Association (IFA)
  • Freemason
  • International Food and Beverage Technology Association (IFBTA)
  • National Association for Catering and Events (NACE)
  • American Medical Informatics Association
  • Rotary International
  • National Restaurant Association (NRA)
  • National Management Association (NMA)

Certifications

  • SafeServ Certified: Six Sigma
  • Certified Hospitality Supervisor (CHS) - American Hotel & Lodging Educational Institute
  • CompTIA Network+
  • Salesforce
  • Advanced Cake Decorating Certification - Meridian
  • Association for Project Management (APM)
  • Certified Food Manager (CFM) - Washington
  • SafeServ certification: Food Handling
  • Advanced Culinary Nutrition Certification Summit Group
  • Certified Public Accountant (CPA)

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